Tags2002 2003 2004 2007 2009 beets bitterness Bordeaux Burgundy butter Casablanca Central Market Chardonnay Chassagne Montrachet chicken cinnamon complexity curcuma Douro Fish foie gras France ginger Morocco noodles olive oil Paris pepper Pinot Noir pork Port Portugal potatoes rice risotto rosé Saigon shrimp Singapore spice sweetness tannin truffle veggies Vietnam
saltpepperlime on Pierluigi, la dolce vita in Pi… saltpepperlime on Pierluigi, la dolce vita in Pi… T.S. on Pierluigi, la dolce vita in Pi… Julia on Pierluigi, la dolce vita in Pi… saltpepperlime on Pierluigi, la dolce vita in Pi… May 2013 M T W T F S S « Jun 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
- Cellar visit
- TASTE TRAVEL
- the road
- what am I drinking with this dish?
- What is in my glass?
Tag Archives: potatoes
There was only one line in the email: “Does anyone know how to spell La REGALADE and frogs legs or what???” With that we knew that we would have to make a trip to see Maria. Not only to keep … Continue reading
Foie gras (cooked, but cold) on a (cold) baguette with raw truffle. This is the best mixture so far. All of the ingredients shine and marry well. Maybe this is the reason that truffles go so well on … Continue reading
Recipes for Port Salt cod fish with baby potatoes, strawberry/beetroot purée and coconut milk with spices
Saltcod with potatoes, sweet onions and strawberry sauce I actually OD-ed on Salt Cod while we were in Portugal, but to be true to the Portuguese traditional ingredients, we decided that we had to do at least one recipe … Continue reading
Recipes for Port: Pork bellies (Rillons) and potatoes with strawberry/beetroot sauce and coconut milk
Rillons are a Loire Valley specialty but resemble some of the pork dishes that the Portuguese seem very fond of. We bought a cooked (boiled, not fried) chunk (2 inches long, 2 inches tall, 1,5 inches wide) and cut it … Continue reading
Gésiers with potato and beet Use either confit gizzards or gizzards that have been cooked for a long time. The gizzards must be really soft and really cooked so that their sweetness comes out. The spices we used were: … Continue reading